Description
Make light and airy pancakes using almond flour that fit low-carb and gluten-free diets.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the griddle
Instructions
- Combine the almond flour, baking powder, and salt in a medium bowl. Whisk them together.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are acceptable.
- Heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or oil.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, separate the egg yolks and whites. Whip the whites to stiff peaks and gently fold them into the batter last.
- If you prefer a slightly sweeter taste, add one packet of keto-friendly sweetener to the batter.
- These pancakes freeze well. Stack them with parchment paper between layers and reheat in a toaster oven.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 10
- Cholesterol: 110